Ingredients
2
eggs
1
teaspoon salt
2
tablespoons milk
1 1/2
lb. eggplant
1 1/4
to 2 cups unseasoned dry bread crumbs
1/2
cup vegetable or olive oil
Preparation
In small bowl, combine eggs, salt and milk; beat well. Peel eggplant. Cut into 1/4-inch-thick slices or cut into strips about 1/2 inch wide. Dip slices in egg mixture, then in bread crumbs to coat.
Heat some of the oil in large skillet until hot. Add some of the eggplant slices; cook until tender and golden brown. (Eggplant will absorb oil rapidly; add oil gradually as eggplant is fried.) Drain slices on paper towels. Repeat with remaining oil and eggplant. If necessary, place eggplant slices in warm oven until serving time.
